[fish tacos]

based on Bobby Flay's Fish Taco recipe

4 small servings, (side dish needed), or 2 large servings (no side dish needed)

1 pound white flaky fish, we used mahi mahi
1/4 cup canola oil
1 lime, juiced
1 tablespoon ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

garnish:

Shredded white cabbage
Fresh cut limes
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

shredded cheese, we use aged smoked cheddar and spotted cow cheddar
Pureed Tomato Salsa, recipe below

pureed salsa:

2 tablespoons sesame seed oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon oregano
1/4 cup chopped fresh cilantro leaves
1 tablespoon lime juice

Salt and pepper

Heat oil in medium saucepan over medium high heat, add onions and garlic and cook until soft. Lower heat to medium and add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender (or in a couple batches in a blender), until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.  Set aside to bring to room temperature.  (There will be leftovers of this - so be sure to have some chips on hand for the next day).

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.  Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 5 minutes on the first side and then flip for 2 minutes, or until fish is cooked and beginning to flake, and remove. Let rest, covered with foil for 5 minutes then flake the fish with a fork and remove any bones and skin.  Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.